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Kidney Bean Tostadas Recipe

Kidney Bean Tostadas Recipe

In Sewell, New Jersey, Marguerite Shaeffer prepares these healthful tostadas topped with beans for a meatless supper or lunch. “Simmering the beans instead of frying them reduces the fat while enhancing the flavor,” she notes.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 3 teaspoons canola oil, divided
  • 3/4 cup chunky salsa, divided
  • 6 corn tortillas (6 inches)
  • 1 cup shredded lettuce
  • 2 tablespoons reduced-fat sour cream

Directions

  • 1. In a large nonstick skillet coated with cooking spray, cook the beans, chili powder and cumin in 1 teaspoon oil for 3 minutes. Stir in 1/2 cup salsa; bring to a boil. Reduce heat; simmer, uncovered, for 3-6 minutes or until thickened.
  • 2. Meanwhile, brush both sides of tortillas with remaining oil. Place on an ungreased baking sheet. Bake at 400° for 5-8 minutes or until crisp.
  • 3. Spoon bean mixture over tortillas. Top with lettuce, sour cream and remaining salsa. Yield: 6 servings.

Nutritional Facts

1 each: 165 calories, 4g fat (1g saturated fat), 2mg cholesterol, 314mg sodium, 26g carbohydrate (3g sugars, 6g fiber), 7g protein Diabetic Exchanges:2 starch, 1 lean meat, 1/2 fat

Reviews for Kidney Bean Tostadas

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MY REVIEW
Reviewed Sep. 19, 2011

"It works well as a taco, using the beans in place of the beef."

MY REVIEW
Reviewed Sep. 21, 2010

"Great flavor and very easy to make! Very filling!"

MY REVIEW
Reviewed Jul. 28, 2008

"I would also recommend using two cans of beans."

MY REVIEW
Reviewed Jul. 28, 2008

"The flavors are really good in this recipe. However we had a very hard time with the tortillas. They are too big to pick up and too hard to cut with a fork. We ended up dumping the topping off and using the tortilla like a large chip. Next time I'll probably cut the tortilla into chips and just have them like that."

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